Thinking Outside the Pocket

Earlier, I made a batch of pita bread. Such a huge disappointment… After spending too much time rolling and shaping the little pockets, they looked so pretty when they puffed up in the oven but were completely lacking in the taste category. Because I made more than a dozen pita pockets, there was absolutely no way I could eat that many sandwiches and stay sane before mold invaded my bread, so I tried to think outside the box. What other recipes could pita bread be used in? I came up with…

croutons

baked as chips for hummus

the crust for individual pizzas

or…

Sautéed with chicken and veggies as a warm salad! (I really enjoy salads with fresh fruits and veggies, but since winter isn’t exactly the most ideal salad season, I throw the ingredients into a skillet with olive oil instead of into a bowl with Italian dressing.) I chose broccoli because it stays fresh and crisp when heated, which complemented the soft bread and tender chicken wonderfully.

I’d never have guessed it was possible to reverse that kitchen disaster… But since this salad was a complete 180, it’s one of my favorite dishes yet!

Warm Pita Salad

serves 1

Be sure to use a large enough skillet so the pan isn’t overcrowded to ensure even heating. And don’t pour all of the soy sauce in one spot in the pan! The pita bread will soak it up, so sprinkle it over the entire skillet to prevent saturating a few pieces of bread while the rest stay plain and unflavored.

1 pita pocket, torn into tiny pieces

1-1½ c. broccoli florets

1 chicken tenderloin, cut into bite-sized pieces

¼ tsp. dried onion flakes

⅛ tsp. ginger

1 tsp soy sauce

Heat 1-2 tsp olive oil in a medium skillet over medium-low heat. Add the chicken and cook until no longer pink in the center and skin begins to turn golden brown. Remove from pan.

Pour another 1 tsp. olive oil to the pan, and add the broccoli, pita, and onion. Sauté 3-4 minutes or until broccoli begins to deepen in color.

Add chicken back to the pan. Sprinkle ginger over the mixture. Pour in soy sauce, and continue to sauté another 1-2 minutes, or until everything is heated through. Season to taste, and serve warm.

Comments

Very resourceful, Amy! You are giving very good guidance, especially for making sure the soy sauce is distributed well! Beautiful photos (for this and for others). We’ve enjoyed hearing about your holiday cooking.

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